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Recipe Card

Egg Mayonnaise and Caviar Cases

Ingredients

  • 20 Jus-Rol™ Party Pastry Cases
  • Beaten egg to glaze
  • 100 ml mayonnaise
  • 10 Quails eggs or 4 medium eggs, lightly hard boiled
  • Black lumpfish roe or caviar
  • Few chives for garnish  

Equipment required

  • Baking Sheet

Techniques used

Method

  1. Preheat oven to 220°C/425°F/Gas Mark 7
  2. Bake off pastry cases as directed on pack, glazing with beaten egg. Remove or press in lids once baked and allow to cool.
  3. Remove shell from eggs and cut quails eggs into half, or ordinary eggs into 6 wedges each.
  4. Place a teaspoonful of mayonnaise in each pastry case, top with egg and a little caviar. Garnish with 1-2 pieces of chive.

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